Ruth's Stew

Ingredients

• 1.2 kilogram stewing beef, chuck recommended; on the bone is sweeter
• 2.flour, seasoned with salt, pepper, paprika, ginger and mustard powder
• 3.bay leaves
• 4.black peppercorns
• 5.beef stock, enough to just cover meat
• 6.tablespoon tomato puree, 1–2 tablespoons (15–30 ml)
• 7.0.5 teaspoon thyme
• 8.small potatoes
• 9.peas, fresh or frozen
• 10.baby onions, pre-boiled

Method

1. 1.Dust the meat with the seasoned flour.
2. 2.Brown in a little oil.
3. 3.Add the bayleaves, peppercorns, beef stock, tomato puree and the thyme.
4. 4.Put in a 350°F (180°C) oven and simmer until soft.
5. 5.Add the potatoes and fresh peas (if using) and baby onions about an hour before stew is ready.
6. 6.Add the baby onions about ½ hour before the stew looks ready.
7. 7.Add frozen peas just before serving. Fresh peas will require longer cooking.

Notes

• Two versions of this recipe appear in the collection. The first (primary version used here) recommends chuck beef and gives the oven temperature as 350°F. The second version adds metric measurements and notes that meat on the bone gives a sweeter result; oven temperature given as 180°C/250°F — interpreted as 180°C (350°F).
• Seasoned flour: mix flour with salt, pepper, paprika, ginger and mustard powder to taste.